| | FOR THE CHICKEN AND BROTH |
| 1/2 | ts | Salt |
| 1 | sm | Onion; diced |
| 3 | lg | (about 3 3/4 pounds) chicken breasts; halved |
| | FOR THE SAUCE |
| 1 | c | (scant) (about 4 ounces) hulled; untoasted pumpkinseeds (pepitas) |
| 12 | oz | (about 8 medium) tomatillos; husked and washed -or- |
| 1 1/2 | cn | (13-oz) tomatillos; drained |
| 3 | | Fresh chiles Serranos stemmed and seeded |
| 5 | lg | Romaine lettuce leaves |
| 1/2 | md | Onion; roughly chopped |
| 3 | | Cloves (small) garlic; peeled and roughly chopped |
| 3 | | Sprigs (large) fresh coriand (cilantro) |
| 1/8 | ts | Cumin seeds -or- |
| 1/8 | ts | Ground cumin |
| 6 | | Black peppercorns (or a big pinch ground) |
| 2 | | Cloves (or a pinch ground) |
| 1 1/2 | tb | Lard or vegetable oil |
| 1/2 | ts | Salt; about |
| | FOR THE GARNISH |
| 3 | | Sprigs fresh coriander; more or less (cilantro) |
| 4 | | Radish roses |
